Potatoes and Myoga with Wasabi Vinegar

Enjoy the crunchy texture of lighty parboiled potatoes and fresh myoga in a light and tangy wasabi vinegar dressing. This is a quick and easy recipe that you'll want to remember!

Potatoes and Myoga with Wasabi Vinegar
Photographed by Masaya Suzuki


Recipe by
Masako Kono

Easy

Vegetables

Healthy

Quick

50kcal

15minutes

Calorie count is per serving.
Excludes time needed to cool the potatoes.

Ingredients (Serves 2)

  • 1 potato (small) (100 g)
  • 2 myoga
  • A pinch of salt
  • [Wasabi vinegar]

    • 1/4-1/3 tsp wasabi paste
    • 1 1/2 tbsp rice vinegar
    • 1 tbsp dashi
    • 1/2 tbsp sugar
    • 1/2 tsp usukuchi soy sauce
    • 1/4 tsp salt

Directions

1

Peel the potato and cut into shreds. Put in a strainer and set in a bowl full of water. Lightly stir to rinse. Change the water and repeat 2-3 times. Drain and set aside in the strainer.

Advice

To thoroughly remove the starch, continue rinsing until the water is no longer cloudy.

2

Bring a pot full of water to a boil. Add a pinch of salt and place the strainer in the pot to parboil the potatoes for 30 seconds. When the potatoes are semi-translucent, drain and spread out to cool.

Advice

Be careful not to overcook the potatoes. You want to have a crunchy texture.

3

Cut the myoga lengthwise in half. Cut diagonally into thin slices. Soak in water for several seconds and drain. Pat dry.

4

Combine the [Wasabi vinegar] ingredients in a bowl. Add the potatoes and myoga, and mix together.